Rice with Hiziki and Soybean Sprouts recipe - ingredients, nutrition and when to eat it
This one-pot rice dish is cooked with hiziki seaweed and crisp soybean sprouts. A soy sauce seasoning brings everything together with its mild flavor and sea…
This one-pot rice dish is cooked with hiziki seaweed and crisp soybean sprouts. A soy sauce seasoning brings everything together with its mild flavor and sea aroma, making it easy to serve for lunch or dinner.
Rice bowls · 40 minutes to cook
Nutrition (per 373g serving): 411.6 kcal · protein 11.4g · carbohydrate 72g · fat 8g · sodium 1202mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Soak dried hiziki and drain it well so the rice doesn’t turn soggy.
Tips: Add the seasoning sauce a little at a time as you mix, adjusting to taste.
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Ingredients (1 serving)
- White rice — 1 bowl
- Hijiki — 30 g
- Soybean sprouts — 70 g
- Soy sauce — 1 Tbsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Green onion — 10 g
- Water — 30 ml